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Ham and Asparagus Casserole
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Ham and Asparagus Casserole

1 Hour
1 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
1.5 lb wide egg noodles (uncooked)
1 pkg frozen asparagus, chopped
2 Tbsp Kraft Italian Dressing
1 pkg Oscar Mayer Cubed or Diced Ham
1 small can mushroom pieces (optional)
1 small yellow onion, chopped
1 tsp minced garlic
1 Family size can of Campbell's Cream of Mushroom Soup
1 cup milk
1 tsp parsley (fresh or flakes)
Salt & pepper to taste
1 cup Kraft Shredded 5-Blend Italian Cheese
1 small can fried onions
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Let's Make It
1
-Preheat your oven to 350°F and prep a 13 x 9 casserole pan with Pam nonstick cooking spray. Prepare noodles as directed on package. Add asparagus to pasta water during last five minutes of cooking. Drain.
2
-Heat dressing over medium heat in a 2"-3" deep skillet and add ham, mushrooms, onion and garlic until ham is browned and onion is translucent. Add cream of mushroom soup, milk, parsley, salt and pepper to taste and slowly whisk together until mixture comes to a slow boil. Add drained noodles and asparagus to soup mixture and mix until well coated.
3
-Pour entire mixture into prepped casserole pan and bake 20 minutes. Top casserole with cheese blend and fried onions and bake an additional 10-15 minutes.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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